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Potato-Carrot Mash

Potato-Carrot Mash

Love this side dish, especially with slow-cooked lamb shanks. It is really hard to give an exact amount of each ingredient because so much is dependent on how you like your mash. Just go for it and let me know who it turns out.

Recipe ingredients:

  • 6-8 medium-sized yellow-fleshed potatoes. Peeled and cubed
  • 2-3 medium-sized carrots. Peeled and cubed
  • ½ - 1 cup of whipping cream. You can use ½ & ½ or milk
  • 3-5 tbs of butter
  • salt
  • white pepper
  • 1/8 - 1/4 tsp of freshly ground nutmeg
  • fresh parsley (optional)

Potato-carrot Mash
Potato-carrot Mash
Peel the potatoes and carrots and cube. Boil in a large pan with plenty of water till soft. Drain and then mash. 

Add butter and whipping cream a bit at the time. Once you have the desired texture taste with salt, pepper and nutmeg. The texture of the mash should be shiny and creamy.

When making a mash it is important not to mash or whip the potatoes too much, you bring to much starch out. I prefer my mash to be a bit chunky.

When you serve you can sprinkle with a bit of fresh parsley on top.


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